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Double Hot Pepper Jelly
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    Double Hot Pepper Jelly

    This recipe is adapted from "Blue Ribbon Winners - America's Best State Fair Recipes" compiled by Catherine Hanley (published by Smithmark Publishers, NY, NY, 1993) This recipe is from Vandy Bradow and won a blue ribbon at the North Carolina State Fair.

  • 1/4 C. finely minced red chili peppers
  • 3/4 C. finely minced green jalapeno peppers
  • 6 1/2 C. sugar
  • 1 1/2 C. distilled white vinegar
  • 2 pouches (3 oz. each) liquid pectin
  • Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars.

    VARIATION:
    For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.

    TIP:
    Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips.

    From: lnewland@serv01.net-link.net (Lee Newland)
    Posted By:Jim McGrath
    Post Date: Thu, 6 Jun 96

    *BACK TO JAMS / JELLIES*







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